Baked brie with sorrel jam
Method
- 1
Sorrel jam instructions
- 2
Combine sugar, sorrel, lemon zest, water in a medium sized pot.
- 3
Bring to a boil as petal becomes soft
- 4
Reduce heat, and cook until thickened.
- 5
Let it rest before using on brie
- 6
Baked brie instructions
- 7
You can slice the brie in half to create a sandwich-like effect. Or you can leave the brie wheel intact and just trim the top rind of the wheel.
- 8
Add a generous portion of jam to the top of the wheel, or one side of the sandwich
- 9
Roll dough out with a rolling pin on a floured surface
- 10
Trim excess dough. You can also use it to decorate .
- 11
Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package.
- 12
Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom.Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray.
- 13
The brie can be prepared up to this point and refrigerated for 2 days before baking.
- 14
Be sure to bring the brie to room temperature before baking.
- 15
Preheat the oven to 400° F.
- 16
Combine the egg and water and brush the mixture over the top and sides of the pastry.
- 17
Add design from leftover dough if you'd like, and brush with egg mixture
- 18
You can use leftover sorrel pulp from your juice to make the jam. It will be a little less acidic and the color will be a brighter red instead of darker red.
- 19
Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.
- 20
Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.
- 21
Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.
